Through the winter griddle-cakes are eaten in every household, so the choice of the griddle on which to fry them should be given some thought. The soap-stone griddle does not require oiling ; there is, consequently, no odor or smoke from cooking the cakes. There are, however, two objections to this griddle ; it takes a very long time to heat through, and the cakes are not as tender as when fried on an iron griddle. Many prefer the little crispness that the oiling of the griddle imparts to the cakes. In buying an iron griddle, chose one of medium thickness.

Fish-Kettle, With Rack.

Waffle-Iron.

Meat-Rest.

A meat-rest should be included among the utensils. Such a rest can be purchased in any size to fit the roasting pan. Roasting should not be done without a rack. This raises the meat sufficiently from the bottom of the pan to cook it evenly, and, by keeping the meat out of the juice and gravy, prevents it being boiled instead of roasted.

A braising-pan is here represented. The food to be braised is put into the lower pan and the lid covered with hot coals. Recipes for braising are given in the body of the book.

Bread pans should not be too large. They should be made of Russia iron and will last a lifetime. Roasting pans are also best when made of this iron. The first cost is nearly twice as great as that of the ordinary iron pan, but the durability of this metal more than pays for the extra expense and it is much lighter to handle than the common variety.

Braising-Pan.

Wire Basket.